Price: $22.01

The world-renowned Esalen Institute, located on the cliffs above the ocean in Big Sur, California, is a place of peace and beauty, a place where peopl... more »

The world-renowned Esalen Institute, located on the cliffs above the ocean in Big Sur, California, is a place of peace and beauty, a place where people can contemplate, think, and discover. At the heart of Esalen is its kitchen, where food is made daily from the organic farm on its grounds. The Esalen Cookbook was many years in the making and has finally arrived! Filled with beautiful photographs, this cookbook features dozens of delicious recipes that emphasize healthy, fresh, and organic ingredients-food made to satisfy the soul as well as the stomach. It also includes cooking tips, instructions on making many of the recipes into vegetarian versions, and even some of the history and lore of Esalen itself. Beautifully designed pages with easy-to-follow instructions offer recipes that will delight newcomers to Esalen and veterans alike. In these pages, you'll find such as favorites as Artichoke, Yam and Blue Cheese Scones, Moroccan Lamb Stew, Pecan-Encrusted Chicken, Orange Essence Raisin Bread, Sponges of Love Pancakes, Esalen Granola, and Grandma's German Goulash. It's a taste of the utopia of Esalen in your very own kitchen!

Price: $7.69

The robust cuisines of Germany, Austria, Hungary, and the Czech Republic have all proved enduringly popular across the world, travelling with pioneers... more »

The robust cuisines of Germany, Austria, Hungary, and the Czech Republic have all proved enduringly popular across the world, travelling with pioneers, migrants and refugees as part of their incredibly rich and robust cultural heritage. This book is a comprehensive history and fascinating collection of these traditional recipes and foodstuffs. Soups and starters, meat and poultry, fish dishes, vegetables, grains and pasta, and desserts and bakes are all included, with each recipe tested and adapted to suit the modern kitchen. Pork, tomatoes, and spices, particularly paprika, are the basis of many of the region's classic dishes, among them Pork Stew with Sauerkraut and Hungarian Goulash. Beef Stroganov is, of course, renowned, but perhaps it is the cakes and pastries that are the most famous culinary feature - Dobos Torta and Apple Strudel are just two mouthwatering examples. The introduction outlines the history, ingredients, and flavours of the area, and there are more than 300 colour photographs, maps and artworks in total to illustrate the culinary heritage as well as the recipes. The step-by-step instructions for each of the 60 dishes are easy to follow, with plenty of handy tips to help you make the perfect meal. Full of hearty and nourishing recipes brimming with variety and flavour, this book will delight all those new to the traditional cooking of Germany and Central Europe and will introduce surprising new recipes to those who have already enjoyed the richness of this classic cuisine.

Price: $27.99

The rich and varied history of the Jewish people is reflected in the glorious diversity of their food and cooking. This awe-inspiring volume takes you... more »

The rich and varied history of the Jewish people is reflected in the glorious diversity of their food and cooking. This awe-inspiring volume takes you on a fascinating journey through the evolution of a cuisine that is inexorably linked to the history and geography of its people, and in particular to the culinary traditions of the Eastern European countries, undeniably the foundation of so many classic Jewish dishes today. This definitive illustrated guide includes recipes from the many European, Middle Eastern, North African and American countries rich in Jewish heritage, in particular the Eastern European countries of Russia, Poland, the Ukraine, Germany, Austria, Hungary, the Czech Republic, Romania, Bulgaria and the East Adriatic. An entralling introduction traces the evolution of this well-travelled fare, and presents a veritable tapestry of recipes derived from a tradition of food sharing, festivals and the resourceful use of simple, local ingredients. An easy-to-follow chapter on the essentials of kashrut and kosher cooking explains the significance of the different foods, and the appropriate ways to prepare and eat them. Many recipes are cross-cultural fusions, and the reader is often given the option of using non-traditional ingredients or trying out non-kosher alternatives. Over 400 recipes then offer an astonishing array of flavourful dishes: irresistible appetizers and dips, hearty soups and stews; meat, poultry and fish; breads, rice and grain dishes; gloriously rich pastries and sweet bakes. Create classics such as Chicken Kiev, Hungarian Goulash and Apple Strudel; sample Ashkenazi geflite fish, Libyan spicy pumpkin dip, lightly-spiced African specialities such as Moroccan grilled fish brochettes; and enjoy New York deli favourites such as the definitive coleslaw or whitefish salad with toasted bagels. Every recipe has been tested and adapted to suit the modern kitchen, and more than 1500 colour photographs ensure the book is both an inspiration to follow and easy to use. Brimming with flavour and variety, this is a cookbook that will inform, surprise and delight.